Recipe by Outta Here
From an old BBS food forum. I used the smallest jarred oysters I could find in the fresh seafood section, but the recipe called for fresh, shucked oysters. With the bagged spinach e-coli scare, use a fresh bunch purchased from a local grower if possible, not bagged.
Top Review by misscain
I didn't use the mushrooms but made the spinach and cream cheese parts as written and just piled it on the oyster on the half shelf and grilled. Wonderful! I am going to leave out the crumbled bacon in the future. The bacon over powered the oyster flavor for my taste. 4 out of 4 people thought these were delish
- 14 large mushrooms
- 14 small oysters (extra small)
- 4 slices bacon
- 3 tablespoons flour
- 1 bunch fresh spinach, rinsed, drained and coarsely chopped
- 1⁄4 cup half-and-half
- 1⁄4 teaspoon Tabasco sauce
- 1⁄2 cup parmesan cheese, grated
- 4 ounces cream cheese, softened
- 3 garlic cloves, minced
- 1 green onion, thinly sliced
- 2 teaspoons dry sherry
- salt and pepper
- 1 tablespoon red bell pepper, finely minced
- 1 lemon, halved
Directions See How It's Made
- To make the filling:
- In a large skillet over medium-high heat, cook the bacon until crisp. Remove to paper towel to drain. Save bacon drippings in skillet. Finely crumble bacon.
- Stir flour into drippings over medium heat, until asorbed. Add the spinach and half and half. Cook, stirring well, until very thick.
- Stir in the crumbled bacon, Tabasco and salt to taste. Take from the heat, fold in the Parmesan cheese and let cool thoroughly.
- To make the topping:
- Combine cream cheese, garlic, green onion and sherry until creamy.
- (Filling and topping can be prepared up to 2 days in advance; store in a tightly covered container in the refrigerator.
- Preheat oven ot 325°F
- Lightly coat a baking sheet with nonstick cooking spray.
- Pull the stems off the mushrooms, leaving a cavity in the cap. Discard the stems or save for another use.
- Season the mushroom caps with salt and pepper. Divide the spinach filling evenly among the mushroom. Lightly press one oyster into each spinach-filled mushroom.
- Top each oyster with about 1 teaspoon of cream cheese topping, spreading out a bit to partially cover the oyster.
- Place the mushrooms on baking sheet. Sprinkle each mushroom with a little minced red bell pepper.
- Bake until the mushrooms are tender, the spinach filling is hot and the oysters are just cooked, 8-12 minutes.
- Remove from oven and squeeze the lemon juice over.